RO water additions

[stevedasleeve]

My well water is awful so I build my brewing water with RO water and salts. I’m wondering how this applies to sugar washes etc? This last 11 gallon batch of sugarshine I used my typical balanced beer water additions; 5g gypsum, 9g Calcium carbonate, 6g Epsom salts and 2 ml lactic acid. Added 8g DAP and pitched 30g distillers yeast.

Any thoughts? I guessed this would supply yeast nutrients and buffer the PH appropriately but I have no clue really.

[cayars]

Did you use an online calculator to determine how much salts to add to your RO water or did you just guess at those levels?
If it were me I'd add only 2g of DAP to make your water then add more DAP if needed, 1.5 to 2 days into the ferment.

[stevedasleeve]

I use a spreadsheet for my beer water, these measures were derived from that partially- calcium + magnesium etc. lactic acid instead of citric or a lemon, lowers the ph- It’s actually the quantities I use for one of my pale ales. Water in beer is obviously all important for much more than just yeast and ph, not sure how that applies to spirits

[cayars]

With the exception of DAP the salts and amounts you listed should give you a nice balanced water for beer or spirit making. The only thing I'd suggest is cut back on the DAP and use 1/2 gram per gallon or 5.5 grams for 11 gallons. You could go as high as 3/4 gram per gallon but if you aren't having stalled ferments using 1/2 gram per gallon then you have enough nitrogen & phosphates. More is not better of these. Matter of fact I'd suggest adding 1/2 the DAP upfront and half after 1.5 to 2 days. I've just read a couple of yeast nutrition reports and the yeast manufactures suggest this.

There are beer water chemistry calculators you can use to target specific regions of the world if you want to fine tune for something specific.

I think you're in good shape, short of having your RO water measured to know exactly what it still has in it.

[stevedasleeve]

Thanks. I’ve been building my water for a number of years, malty vs hoppy, carbonates vs sulphates etc depending on what the beer is. 100ppm calcium is what I shoot for and a minimum amount of magnesium, and proper ph for beer. I no longer measure ph since I’m always on the money so to speak. I’m assuming ph for spirits is similar since most recipes here call for acid additions. I think I’ll find out this batch.

Good info on DAP. I don’t use it for beer, so I doubled the recommended amount! I’ll scale back and watch fermentation next time if things don’t go well. Looks good now, healthy fast onset.

Cheers!

[StillerBoy]

Looks good now, healthy fast onset.

Lots of fermentation similarities in spirit making.. but.. in sugar wash, watch the fermenting temp, and the Ph value.. at the 6th hr mark and 12th hr mark.. sugar will drop in Ph level very rapidly, especially if there is a fast onset..

Also, you may want to add yeast energizer, (fermaid) to you ingredient list.. it has ingredient that are beneficial to the yeast..

Mars

[stevedasleeve]

Picked up fermaid this afternoon. I had already pitched this morning. My probe is dead, not sure I want to buy another ph meter. Too many gadgets! I figured a sugar wash might be difficult... my last, only, stalled but it was a sac run so I just went with it. This one I hope to experiment with so I was a little more cognizant.

I assume I can add nutrient after fermentation starts if there’s a problem?

[WithOrWithoutU2]

I have city water that is not bad but is obviously treated. I use a 5 stage filter and opt not to use the RO (6th stage). So far, I've done two 15 gallon sugar washes (Shady's recipe). It calls fo a pinch of epsom salt and some DAP. Then just before I pitch yeast and seal it up, I through in some Oyster Shells. Ferments fast and very dry.

[StillerBoy]

I assume I can add nutrient after fermentation starts if there’s a problem?

Yeah it can be done after it has started, but it's best if the recipe is right on at thestart.. the result are quicker finish, and cleaner clearing..

Doing neutrals are my specialities.. ferment out in 3 days, and turnaround in 7 - 8 days..

Mars

[stevedasleeve]

ferment out in 3 days

Wooof. What yeast, what temperature?